Crush the biscuits into crumbs and mix with melted butter. Press evenly into cake tin and place in the fridge for about 30 minutes.

Using an electric mixer combine cream cheese, mascarpone and sugar. Add the eggs and cocoa powder and mix until smooth. Mix in the melted chocolate (if you're unsure how to make chocolate please find instructions in my baking tips HERE),whisk quickly until smooth.

Pour the mixture on to the biscuit base, then bake for about 50-60 minutes, until set but still has a slight wobble in the centre. Turn the oven off and leave the cheesecake inside to cool for about an hour, then take out the oven, cool completely and refrigerate for at least 3 hours or overnight.